Tex-Mex Black Bean and Pepper Enchiladas
with Plant-Based Cheese and Tortilla Chips
Enchiladas are pure comfort food – and a perfect way to eat more veggies! This dish features tortillas filled with DIY enchilada sauce, black beans and sweet peppers, and they're topped with plant-based cheese and crispy crushed tortilla chips. Dinner is served!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 unit(s)
Black Beans
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
1 unit(s)
Yellow Onion
1 unit(s)
Sweet Bell Pepper
¾ cup
Plant-Based Mozzarella Cheese, shredded
7 g
Cilantro
85 g
Tortilla Chips
Not included in your delivery
2.33 tbsp
Oil*
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then cut onion into 1/4-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Drain, then rinse beans.
- Roughly chop cilantro.
- Open one side of the package of tortilla chips. Using a rolling pin or heavy-bottomed pot, crush chips in their package until broken into small crumbs (or finely chop, if you prefer).
- Add tortilla chips, 1/2 tbsp (1 tbsp) oil and half the Enchilada Spice Blend to a medium bowl, then toss to combine. Set aside.
- Heat a medium pot over medium heat.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then Cream Sauce Spice Blend. Cook, stirring constantly, until fragrant, 20 sec.
- Increase heat to medium-high, then whisk in 3/4 cup (1 1/2 cups) water, Tex-Mex Paste and broth concentrate until smooth, 1 min. Bring to a boil.
- Once boiling, simmer, whisking often, until enchilada sauce thickens slightly, 4-6 min.
- Remove from heat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Add beans and remaining Enchilada Spice Blend. Cook, stirring constantly, until fragrant, 1 min. Season with salt and pepper, to taste.
- Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl) with 1 tsp (2 tsp) oil.
- Place tortillas on a clean work surface.
- Divide bean filling between tortillas.
- Roll up to close enchiladas and place, seam-side down, in the prepared baking dish.
- Drizzle remaining enchilada sauce over top, then sprinkle with cheese and crushed tortilla chips.
- Broil in the middle of the oven, until cheese melts and edges of enchiladas are slightly crispy, 3-6 min. (TIP: Keep an eye on enchiladas so they don't burn.)
- Divide enchiladas between plates.
- Sprinkle over cilantro.